Make a
smooth batter for the spring rolls and prepare large thin pancakes on a
non-stick pan. Keep aside. Shred all vegetables. Heat 30ml oil in a wok and
stir fry all vegetables for about a minute. Add seasonings. To make spring
rolls, place two tbspn of the filling in the center of the sheets. Fold in
sides and form a tight roll, sealing the edge with a little flour and water
paste or egg and water paste. Deep fry in hot oil until golden.

Tips:

Vegetables
should remain crunchy after stir frying.

CHOW MEIN

Prep time 45minutes

Fresh
noodles 200gms

Refined oil 50ml

French beans 25gms

Onions 50gms

Bean sprouts 50gms

Carrots 50gms

Cabbage 75gms

Salt to
taste

Pepper to
taste

Ajinomoto a pinch

Spring onions 30gms

Soy sauce 1/2tspn

Vinegar 1tspn

Capsicum 50gms

Method:

Prepare
vegetables, cut onions, carrots, capsicum, French beans into juliennes. Shred
cabbage. Blanch noodles in boiling salted water. Drain and cool under running
water. Mix in 10 ml of oil and keep aside. Heat remaining oil in a wok, stir
fry the vegetables. Add in all the remaining ingredients except chopped spring
onions. Stir fry until well mixed. Add in the noodles, and dish out
immediately.